Thakkali Curry (Tomato Curry)

Kerala Thakkali Curry

Thakkali Curry is another Chaaru Curry (Curry with lot of Gravy) which is made regularly by my Mom. Like other Kerala dishes, this curry uses grated coconut. This curry can be made in a jiffy with minimal ingredients. Sometimes, I wonder if there is any traditional Kerala recipe which doesn’t used grated coconut or coconut milk.

Thakkali (Tomato) Curry

Here is my recipe for Thenga Aracha Thakkali Curry (Tomato Curry in Coconut Paste). Whenever you are in the mood to have rice, go ahead and give this a try. When we have Tomato Curry for lunch, I tend to eat more rice 🙂

Ingredients

Chopped Tomatoes – 3 ripe juicy ones

Sliced Onions – 1 medium

Green Chillies – 4 small ones

Minced Ginger – 1 tsp

Turmeric Powder- 1/4 tsp

Red Chilly Powder – 2 tsp

Garam Masala Powder – 1/2 tsp

Salt – to taste

Oil — 2 tbsp

Water – as needed

For Grinding

Grated Coconut – 1 cup

Cumin (Jeera) – 1/4 tsp

Turmeric Powder – 1/4 tsp

Water – 1/2 cup

Seasoning

Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Shallots/Pearl Onions (Kunjulli) – 4 or 5

Curry Leaves – A sprig

Preparation Method

Heat oil in a pan and saute onions, ginger and green chillies until the onions become translucent.

Add the tomatoes along with salt and cook until mashed.

Meanwhile. grind coconut and other ingredients to form a paste and keep aside.

Add turmeric, chilly and garam masala powders to the mashed tomatoes and stir fry for a minute.